Riddled Sweat Pastries

Sample Dishes from Turkish Cuisine

Riddled Sweat Pastries (Kalbura Bastı)

Sugar1 cup180 gr
Water1 1/4 cup250 gr
Lemon juice2 teaspoon10 gr
Flour1 3/4 cup200 gr
Mineral water1/3 cup65 gr
Oil1 teacup + tablespoon110 gr
Walnuts (chopped)3 tablespoon15 gr


Prepare syrup and set aside. Sift flour in a large bowl. Make a hole in center. Add oil and mineral water. Stir and blend well. Knead for 1-2 minutes to make a medium soft dough. Divide into 12 walnut sized pieces shaping into balls. Hold one ball in left hand. Press over ball with fıngers of right hand slightly flattening. Place 1 teaspoonful of chopped or ground walnuts in center. Press fılled pastries over a sieve or a shredder with fıngers while rolling and sealing into oblongs. Arrange on a greased baking sheet. Bake in a moderate oven for 35 minutes or until golden bröwn. Remove from oven. Pour cold syrup over hot pastries. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy416 cal
Protein4,3 g
Fat20,3 g
Carbohydrates55,3 g
Calcium8 mg
Iron0,42 mg
Phosphorus41 mg
Zinc1 mg
Sodium1 mg
Vitamin A1 iu
Thiamine0,03 mg
Riboflavin0,02 mg
Niacin0,36 mg
Vitamin C0 mg
Cholesterol0 mg

Regional Characteristics:

The recipe belongs to Ankara province. In the original recipe wood ash is used instead of mineral water. Pastries are rolled on a riddle called "Kalbur". Kalbur is made of 2 mm thick strings made of intestines. Strings are dried and woven into a sieve. This from of sieve was used for sieving or selecting wheat, bulgur and other cereals. It is still used in rural areas.